Gluten Free Eggs Florentine Casserole Recipe
Casseroles are a lifesaver in so many ways. You throw them together and oftentimes the exact measurements aren’t super important, you can use up leftover ingredients depending on the casserole you’re making, and they keep pretty well in the fridge for days, meaning all you have to do is carve out a slice and reheat it. This Gluten-Free Eggs Florentine Casserole recipe is my newest casserole obsession and I think you’ll love it, too!
This recipe starts with bread cubes, spinach, and Gruyere cheese – what’s not to love about that combo?! Then top it high high-quality eggs (I like Nature’s Yoke pasture-raised eggs) mixed with milk and a little Dijon mustard, and you have yourself a wonderful make-ahead dish for breakfast or brunch.
Make this on a Friday evening, let it sit overnight in the fridge, then take it out Saturday morning and let it bake while you’re prepping coffee and taking a shower. You can also eat the leftovers Sunday morning for a super simple weekend breakfast.
- 3 tablespoons unsalted butter plus more for preparing the baking dish
- 8 slices gluten-free bread cut into 1-inch cubes
- 10 ounces baby spinach
- Kosher or fine sea salt
- Freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 8 ounces Gruyere cheese grated
- 12 large pastured eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
Butter a 9x12-inch (or similar) baking dish.
In a large nonstick skillet, melt 3 tablespoons butter over medium heat. Add the bread cubes and cook, stirring occasionally, until lightly toasted, about 5 minutes. Remove the bread cubes from the skillet and spread half in the prepared baking dish. Set the remaining half aside.
Place the skillet back on the heat, raise heat to medium-high, and add half the spinach, 1 teaspoon salt, ½ teaspoon pepper, and the nutmeg. Cook, stirring occasionally, until it starts to wilt. Add more spinach, in handfuls, until all of it is in the pan. Cook until all the spinach has wilted. Layer half the spinach over the bread. Top with half the grated cheese. Layer on the remaining half of the bread, spinach, and cheese.
In a large mixing bowl, whisk the eggs. Add the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Mix well. Pour over the bread, spinach, and cheese. Press down on the bread to submerge it. Cover with foil and refrigerate overnight.
Take casserole out of refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 375 degrees.
Bake the casserole, covered with foil, for 25 minutes. Remove foil and bake for another 10-15 minutes or until the cheese is fully melted and the eggs are set.
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